06/02/2026
Bruschetta Pasta Salad
1 lb pasta of choice (bow ties, penne, cavatappi are my personal favs)
1 shallot thinly sliced
5 garlic cloves minced
16 oz sweet cherry tomatoes
12 oz mini mozzarella balls
4 tbsp EVOO
4 tbsp red wine vinegar
Lemon juice (optional)
Balsamic glaze— a must, drizzled over top of each serving
1 ciabatta loaf cut in half, broil in oven until toasted to liking with butter, parmesan, red pepper flakes and garlic powder
Crushed red pepper flakes to taste
S & P to taste
2-3 large handfuls of basil chopped
Cook pasta according to box (I season my water, optional, I use salt and bouillon)
While pasta cooks combine garlic, shallots, tomatoes, mozz, basil, EVOO, red wine vinegar, seasoning and toss to marinate.
Make your breadcrumbs, toast your bread, allow to cool and dice into small cubes (desired size) for extra crispy breadcrumbs you can sautee in a pan of oil for a few minutes.
Add drained pasta, to bowl and add breadcrumbs last. Top with more fresh basil, and balsamic glaze. Enjoy.
